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Nappa and Salmon..um...??

OK, so I had all this leftover nappa from making gyoza. I had to find a way to use it or risk it spoiling and being a waste. If it were a little later in the year, I'd just make kimchi nabe or something like that, but instead, I ran over to the nearest cookbook and consulted it.

This is what I came up with.

It was the first time I ever made this, and so I had no idea what to expect in terms of flavor. After having eaten it, I can say with confidence that if I was still a child and my mother made it, I wouldn't like it. It must be the flavor of canned fish. However, being an adult who made this himself, I have to say that it was OK. Nothing to write home about, but adequate.
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Comments

If you can get yourself a hold of some nappa and canned salmon, you can make it quite easily yourself!
 
I don't think I'll like it either... 😌
If I were you, I'd boil some chicken or pork and dump the hakusai into it to make a hearty soup. Add consomme powder or bouillon cube if it lacks body. For color, add peas or minced onion and pour slowly one beaten egg just before it's done.
That's what I would eat!! 😊
You can even add noodles such as udon in it!!
 
Me neither.
I think that if we boil tinned tuna, it somehow brings out its fishness in negative way... Maybe some finely chopped or ground ginger would make it better. (Or replace it with chicken or pork?)

I prefer simple ohitashi of hakusai.
Just boil hakusai, squeeze extra water, put it in a bowl, sprinkle some bonito flakes (kezuribushi) and dash of soy sauce over the hakusai. :)
 

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Mikawa Ossan
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